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Process for dyeing olives by use of erythrosine

a technology of olive oil and erythrosine, which is applied in the field of olive oil dyeing by using erythrosine, can solve the problems of long time-consuming and laborious maintenance of olive oil color, and achieve the effect of avoiding the pre-treatment of bleaching

Inactive Publication Date: 2006-10-26
LA BELLA DI CERIGNOLA SOC COOP A R L +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Benefits of technology

[0006] It is therefore the aim of the present invention to provide a process for dyeing olives by use of erythrosine, according to which the olives surface is uniformly colored and a preliminary treatment of bleaching is avoided.

Problems solved by technology

Further, the olives treated according to the process maintain their color for a long time.

Method used

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Examples

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Effect test

example

[0021] Olives were de-bittered by immersing them in an aqueous solution of caustic soda (concentration 2.1%) for 15 hours. Afterwards they were washed with fresh water for three times within 24 hours and put into plastic barrels with a brine (concentration 9.0%) to be subjected to a natural lactic fermentation. After 40 days of fermentation, the pH value of the olives was 4.3.

[0022] The olives were then immersed in an aqueous erythrosine solution (weight ratio between aqueous erythrosine solution and olives being 2:1), the solution having an erythrosine concentration value of 0.022% by weight (22 g erythrosine / 100 lt. water).

[0023] The solution was heated for 80 minutes, up to a temperature of 70° C. After reaching the temperature of 70° C., the solution was slowly cooled down, by closing the heating source. In the meantime, by means of a turbine, cold air was intermittently blown into the aqueous erythrosine solution (7 minutes of blowing every 15 minutes intervals). The total ti...

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Abstract

A process for dyeing olives by use of erythrosine includes the following steps: (i) de-bittering the olives; (ii) immersing the olives in an aqueous erythrosine solution; (iii) heating the solution and the olives contained therein; (iv) allowing the solution to cool down, contemporarily intermittently blowing cold air into the aqueous erythrosine solution; (v) washing olives; (vi) pasteurizing the olives.

Description

FIELD OF THE INVENTION [0001] The present invention relates to a process for dyeing olives by use of erythrosine, in order to obtain a uniform distribution of the color on their surface. BACKGROUND OF THE INVENTION [0002] Erythrosine (3′,6′-dihydroxy-2′,4′,5′,7′-tetraiodospiro(isobenzofuran-1(3H),9′-(9H)xanthene)-3-one sodium salt) is a well known dye in pharmaceuticals and alimentary field. [0003] In particular, U.S. Pat. No. 5,620,726 teaches a process for coloring olives characterized in that, before immersing the olives in the erythrosine solution, they are subjected to a bleaching process using sulfurous anhydride or a citric acid solution then, after washing to remove all traces of the said sulfurous anhydride or a citric acid solution, the olives are immersed in a boiling aqueous erythrosine solution, then retrieved, washed to remove all traces of the colorant and packaged. [0004] The sequence of the different steps of the process and the respect of the process parameters and...

Claims

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Application Information

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IPC IPC(8): A23L1/27A23L5/40
CPCA23L1/2756A23L1/2123A23L5/47A23L19/03
Inventor CIRILLO, FRANCESCO
Owner LA BELLA DI CERIGNOLA SOC COOP A R L
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